Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Abstract

The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.

Extraction Methods, Properties, Functions, and Interactions with Other Nutrients of Lotus Procyanidins: A Review

“…Industrial processing or cooking of food at high temperatures, such as deep frying, baking, and broiling, results in food with high levels of AGEs . Lotus procyanidins have been shown to effectively regulate the formation of AGEs and can be used in food processing to reduce the production of harmful substances . Chen et al investigated the effects of lotus procyanidins on biscuits and found that the addition of lotus procyanidins reduced the formation of AGEs, enhanced the sensory quality of biscuits, and significantly improved the antioxidant activity of biscuits .…”

“…111 Lotus procyanidins have been shown to effectively regulate the formation of AGEs and can be used in food processing to reduce the production of harmful substances. 112 Chen et al investigated the effects of lotus procyanidins on biscuits and found that the addition of lotus procyanidins reduced the formation of AGEs, enhanced the sensory quality of biscuits, and significantly improved the antioxidant activity of biscuits. 113 Wu et al also investigated the effects of lotus procyanidins on cookies and found that their addition resulted in changes in the texture and rheological properties.…”

Phytochemicals, biological activity, and industrial application of lotus seedpod (Receptaculum Nelumbinis): A review

“…Lotus seedpod extracts ( 8 , 82 ), proanthocyanidin ( 83 , 84 ) and oligomeric procyanidin ( 5 , 19 , 23 , 43 , 44 , 49 , 72 , 85 , 86 ) can be used in food industry. Lotus seedpod extracts can inhibit lipid oxidation.…”

“…Inhibition of AGEs formation is an important application for lotus seedpod oligomeric procyanidin in food systems, such as bovine serum albumin-glucose ( 43 , 72 ), lactose-lysine ( 44 ) and yogurt ( 86 ) systems. Meanwhile, addition of lotus seedpod oligomeric procyanidin increased the growth of Lactobacillus plantarum , titratable acidity, DPPH scavenging effect, solid-like properties, hardness, adhesiveness, gumminess and chewiness of yogurt ( 86 ).…”

“…Inhibition of AGEs formation is an important application for lotus seedpod oligomeric procyanidin in food systems, such as bovine serum albumin-glucose ( 43 , 72 ), lactose-lysine ( 44 ) and yogurt ( 86 ) systems. Meanwhile, addition of lotus seedpod oligomeric procyanidin increased the growth of Lactobacillus plantarum , titratable acidity, DPPH scavenging effect, solid-like properties, hardness, adhesiveness, gumminess and chewiness of yogurt ( 86 ). Moreover, lotus seedpod oligomeric procyanidin and its three monomers including catechin, epicatechin and epigallocatechin gallate could inhibit AGEs release from glycated casein during gastrointestinal digestion ( 49 ).…”